Milk Solid Non Fat (MSNF)

Category: Ice cream
Forum Name: Ice cream
Forum Description: Science and technology of ice cream
URL: https://www.dairyscience.info/forum/forum_posts.asp?TID=467
Printed Date: 10 Jun 2023 at 8:04am
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Topic: Milk Solid Non Fat (MSNF)
Posted By: YYC
Subject: Milk Solid Non Fat (MSNF)
Date Posted: 05 Mar 2018 at 9:19am
 Hi all,  https://www.dairyscience.info/ice-cream-/154-ice-cream-mix.html" rel="nofollow -  Refer to above link, the formula to calculate MSNF as below: = 100-(fat +sugar+ emulsifier + stabiliser)                     71. May I know why need to divide by "7"?2. If the final ice cream product contains other ingredients like fruit or fruit puree, do I need to include in this formula?

Replies:
Date Posted: 05 Mar 2018 at 9:25pm
 Welcome to the forum. Post approved and noted. I will respond shortly. Thank you for posting.Michael Mullan

Date Posted: 06 Mar 2018 at 12:25am
 The formula you quoted was developed by Hyde and Rothwell in the UK and was mentioned in their book on Ice Cream published in 1973.There are other similar formulae.What these formulae do is to provide a maximum value for MSNF that gives a lactose in free moisture value that will not result in the crystallisation of lactose and the development of 'sandy' ice cream during storage and distribution. Sandiness refers to a gritty feeling from the lactose crystals in the mouth.The formula is an alternative to working out the actual lactose concentration in the ice cream mix. MSNF can absorb about 6 times their weight of water. So knowing this, and the concentration of lactose in your mix you could work out  the free water and the concentration of lactose in the free water. You could then compare this with the solubility data for lactose in water at various temperatures.This relationship is very useful when working with artisan mixes that do not use stabilisers.In practice you can exceed the MSNF by a considerable margin if you use stabilisers. This has been known since the work of  Nickerson in 1960.Yes you need to include other ingredients in the formula. Add their dry weights.

Posted By: YYC
Date Posted: 06 Mar 2018 at 6:50am
Thank you Michael.
If we have a final product and know the % of formulation, could we determine MSNF% using above formula? Like below example of formulation and we have total fat and total sugar % through lab analysis. Could you please advise how to calculate? Thank you.

 Final product (%) Cream 30.00 Skimmed Milk 20.00 Sugar 18.00 Water 15.00 Liquid Egg yolk 4.00 Fruit Puree 13.00 Natural Flavoring 0.10 TOTAL 100

Date Posted: 06 Mar 2018 at 12:13pm

Posted By: Guests
Date Posted: 16 Oct 2019 at 1:10pm
 Please how do I calculate MSNF from milk drink and yoghurt drink from formulation direct.Thank you.